EP1695626A2 - Strahlungsbackofen - Google Patents

Strahlungsbackofen Download PDF

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Publication number
EP1695626A2
EP1695626A2 EP06250263A EP06250263A EP1695626A2 EP 1695626 A2 EP1695626 A2 EP 1695626A2 EP 06250263 A EP06250263 A EP 06250263A EP 06250263 A EP06250263 A EP 06250263A EP 1695626 A2 EP1695626 A2 EP 1695626A2
Authority
EP
European Patent Office
Prior art keywords
cooking
radiant emitter
emitter plates
radiant
plates
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06250263A
Other languages
English (en)
French (fr)
Other versions
EP1695626A3 (de
Inventor
Marshall K. Coleman
Scott Kane
Owen Morey
James Randall
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JBT Marel Corp
Original Assignee
FMC Technologies Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by FMC Technologies Inc filed Critical FMC Technologies Inc
Publication of EP1695626A2 publication Critical patent/EP1695626A2/de
Publication of EP1695626A3 publication Critical patent/EP1695626A3/de
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B2/00—Baking apparatus employing high-frequency or infrared heating

Definitions

  • This invention relates to a cooking oven having a plurality of radiant emitter plates for cooking food products.
  • Continuous cooking ovens for cooking food typically include a cooking surface, such as a conveyor belt, for conveying food to be cooked through a cooking chamber.
  • a heat source is typically provided within the cooking chamber for cooking the food provided on the cooking surface. This heat source is traditionally steam, conventional convection and/or forced convection.
  • a desirable attribute of cooking ovens is the ability to maintain a consistent cooking environment. Such an environment is generally difficult to maintain in existing cooking ovens because of a lack of proper air flow, recirculation, heat exchange and other factors.
  • An additional desirable attribute of cooking ovens is the ability to completely and predictably cook food products while imparting a desired texture and/or appearance. For example, cooked food products having a browned appearance are generally more desirable to consumers.
  • a cooking oven according to one preferred embodiment of this invention is preferably a modular, continuous oven which may have, or operate in connection with, any desired number of interchangeable modules.
  • the cooking oven preferably includes a housing having an inlet and an outlet and an enclosed cooking chamber.
  • a cooking surface preferably extends between the inlet and the outlet and through the chamber.
  • the cooking oven preferably further includes a plurality of radiant emitter plates arranged along an inner surface or hood of the housing. Each radiant emitter plate is preferably directed toward cooking surface and constructed of perforated stainless steel.
  • the radiant emitter plates are preferably controllable independently or in predetermined groups or arrays across one or more parameters.
  • two or more cooking zones may be provided along an inside of the housing.
  • Each cooking zone preferably includes a plurality of radiant emitter plates capable of operation and control at a different temperature than a plurality of adjacent radiant emitter plates within an adjacent cooking zone.
  • the radiant emitter plates may be arranged in arrays, strips or similar such arrangements that permits selective control and adjustment of the operating parameters, such as temperature, of each cooking zone.
  • the radiant emitter plates in each independent cooking zone may also be spaced at different distances from the product cooking belt as a means of varying the cooking effect during the various stages of the product cook process.
  • a control system may be connected with respect to the plurality of radiant emitter plates to adjust the operating parameters of adjacent arrays of radiant emitter plates within the housing.
  • at least one radiant emitter plate, strip of radiant emitter plates, array of radiant emitter plates or similar arrangement of radiant emitter plates may be independently controlled from at least one other radiant emitter plate, strip of radiant emitter plates, array of radiant emitter plates or similar arrangement of radiant emitter plates within the cooking oven.
  • the cooking oven may further include at least one jack or alternate adjusting device connected with respect to the housing for adjusting a distance between the plurality of radiant emitter plates and the cooking surface. Such adjustment may be made based upon the cooking requirements of the food products and may be adjustable during the cooking process or static during the cooking process and adjustable between batches of food products.
  • the cooking oven and the related method of use as described in this application may be used as a primary cooking method, a pre-heat or pre-treatment method and/or a post-heat or post-treatment method.
  • the radiant emitter plates may further be used in connection with convection cooking and steam cooking in batch, linear and/or spiral ovens.
  • the subject invention enables precise control of the cooking environment thereby enabling precise control over the characteristics of the cooked food product.
  • Figs. 1-4 show a cooking oven according to one preferred embodiment of this invention.
  • cooking oven 10 is a modular oven which, depending upon the desired application, may have any desired number of modules joined together in an end-to-end relationship.
  • cooking oven 10 includes housing 15 having inlet 17 and outlet 19.
  • Housing 15 encloses chamber 30, namely a cooking chamber.
  • Cooking surface 20 such as conveyor 40, preferably a conveyor belt or similar device known to those having ordinary skill in the art, extends between inlet 17 and outlet 19 and through chamber 30.
  • inlet 17 and outlet 19 may be a common opening such as in a circular conveyor arrangement.
  • Conveyor 40 is preferably a pervious belt thus permitting air and liquid to flow through.
  • conveyor 40 operates continuously, such as in a continuous loop, whenever cooking oven 10 is in operation.
  • cooking oven 10 may be referred to as a continuous oven.
  • conveyor 40 may be a conventional flat conveyor belt or may comprise a spherical path or similar non-linear cooking surface path. Uncooked food is loaded onto conveyor 40 continuously at inlet 17 and transported through chamber 30 or a plurality of chamber modules, and emerges cooked, at outlet 19 of cooking oven 10.
  • modules may operate either under the same or different cooking conditions.
  • Such modules may include multiple cooking ovens 10 such as disclosed herein or different cooking ovens such as steam cooking ovens, conventional convection cooking ovens and/or forced convection cooking ovens.
  • a first module may be operated as a preheat module and a last module may be operated as a cool-down or post-heat module wherein operating conditions within each module are adjusted as described in more detail below.
  • Cooking oven 10 further includes a plurality of radiant emitter plates 50 arranged along an inner surface of housing 15. Each radiant emitter plate 50 is preferably directed toward cooking surface 20. According to one preferred embodiment of this invention, radiant emitter plates 50 are perforated plates similar to RADMAX burners manufactured by Maxon Corporation of Muncie, Indiana. Radiant emitter plates 50 are preferably constructed of stainless steel and thus meet stringent health codes required in food processing and cooking environments. According to a preferred embodiment of this invention, reflectors positioned beneath the radiant emitter plates 50 are unnecessary.
  • Radiant emitter plates 50 are preferably controllable across one or more parameters. Radiant emitter plates 50 are capable of operation up to approximately 927°C [1700 degrees F]. Each radiant emitter plate 50 is approximately 7.6cm [3"] in length by approximately 15.2cm [6"] in width and, as described in more detail below, are preferably arranged or arrangeable in arrays. Arrays of radiant emitter plates 50 can be preset to vary the temperature across conveyor 40.
  • cooking oven 10 further includes at least one jack 60 or alternate adjusting device connected with respect to housing 15 and/or otherwise connected to cooking oven 10 for adjusting a distance between the plurality of radiant emitter plates 50 and cooking surface 20.
  • several jacks 60 may be positioned around housing 15 to adjust the distance or height of radiant emitter plates 50 from cooking surface 20. Such adjustment may be made based upon the cooking requirements of the food products and may be adjustable during the cooking process or static during the cooking process and adjustable between batches of food products.
  • Fig. 7 is a front view of cooking oven 10 according to one preferred embodiment of this invention wherein the plurality of radiant emitter plates 50 are positioned at a first distance from cooking surface 20.
  • Fig. 8 is a front view of cooking oven 10 shown in Fig. 7 wherein the plurality of radiant emitter plates 50 are positioned at a second, closer distance from cooking surface 20.
  • housing 15 may include hood 25 within which the plurality of radiant emitter plates 50 are arranged.
  • Multiple jacks 60 may be positioned around hood 25 to effectuate raising and/or lowering radiant emitter plates 50 relative to cooking surface 20.
  • Hood 25 may be raised and/or lowered to adjust cooking conditions along cooking surface 20 and, following a cook cycle or other milestone, may be raised and/or lowered to clean cooking oven 10 including radiant emitter plates 50 and/or cooking surface 20.
  • Hood 25 may further operate to contain radiant heat generated within chamber 30.
  • a cooking cycle may be initiated within chamber 30 of cooking oven 10 that requires a steady-state temperature for a period of time followed by a browning cycle at the end of the cooking cycle. Accordingly, during such cooking cycle, a distance between the plurality of radiant emitter plates 50 and cooking surface 20 may be adjusted closer so as to suitably brown the food products. Alternatively, the food products may be browned prior to a full cooking cycle, either within cooking oven 10 or within an additional cooking module placed in communication with cooking oven 10. Such additional cooking modules may include conventional convection, forced convection and/or steam cooking.
  • cooking oven 10 and the related method of use as described in this application may be used as a primary cooking method, a pre-heat or pre-treatment method and/or a post-heat or post-treatment method.
  • the subject invention enables precise control of the cooking environment thereby enabling precise control over the characteristics of the cooked food product.
  • a plurality of cooking zones may be provided along an inside of housing 15.
  • Each cooking zone preferably includes one or more likely a plurality of radiant emitter plates 50 capable of operation and control at a different temperature than one or more likely a plurality of adjacent radiant emitter plates 50 within an adjacent cooking zone.
  • radiant emitter plates 50 may be arranged in arrays, strips or similar such arrangements that would permit selective control and adjustment of the operating parameters, such as temperature, of each cooking zone. Accordingly, by varying the temperature of adjacent radiant emitter plates 50 or arrays of radiant emitter plates 50 throughout cooking oven 10, precise control over the cooking process may be obtained.
  • the plurality of radiant emitter plates 50 are arranged in multiple arrays along an inner surface of housing 15 and directed toward cooking surface 20.
  • the multiple arrays may comprise strips, blocks and/or similar clusters arranged along the inner surface of housing 15.
  • the arrays may be positioned transversely relative to cooking surface 20, i.e., across a width of cooking oven 10, and/or may be positioned longitudinally relative to cooking surface 20, i.e. along a length of cooking oven 10, such as shown schematically in Fig. 9.
  • arrays of radiant emitter plates 50 may be spaced throughout the inner surface of housing 15 so as to enable control across both the width and the length of cooking oven 10.
  • control system 80 is preferably connected with respect to the plurality of radiant emitter plates 50.
  • Control system 80 may be any burner control known to those having ordinary skill in the art and is preferably used to adjust the operating parameters of adjacent radiant emitter plates 50 and/or adjacent arrays of radiant emitter plates 50 within housing 15. Accordingly, control system 80 may operate longitudinally adjacent arrays of radiant emitter plates 50 at different operating parameters. For example, the outer strips of radiant emitter plates shown in Fig. 9 may operate at different temperatures than the center strip of radiant emitter plates shown in Fig. 9. Alternatively, or in addition, control system 80 may operate transversely adjacent arrays of radiant emitter plates 50 at different operating parameters.
  • At least one radiant emitter plate 50, strip of radiant emitter plates 50, array of radiant emitter plates 50 or similar arrangement of radiant emitter plates 50 may be independently controlled from at least one other radiant emitter plate 50, strip of radiant emitter plates 50, array of radiant emitter plates 50 or similar arrangement of radiant emitter plates 50 within cooking oven 10.
  • Cooking oven 10 and specifically housing 15 may further include trough 70 positioned below cooking surface 20.
  • Trough 70 preferably includes lower surface 75 extending at an angle relative to cooking surface 20.
  • trough 70 may be at least partially filled with water.
  • a suitable humidity within chamber 30 may be controlled and/or maintained during the cooking process.
  • housing 15 further includes at least a pair of opposing sidewalls 90 extending from housing 15, and more specifically from hood 25. Sidewalls 90 further define chamber 30 within cooking oven 10. In addition, sidewalls 90 may be extendable in connection with hood 25 and/or housing 15 downward or upwards using jacks 60.
  • sidewalls 90 may be extendable into water within trough 70 or water within a separately defined tray 100 formed around chamber 30 and, specifically, around cooking surface 20 so as to create a water seal around cooking surface 20 thereby maintaining a desired humidity within chamber 30.
  • a water seal may be desirable in a high humidity environment or in a cooking environment wherein retention of products of combustion, such as smoke or heat, is desirable.
  • the water seal further acts as a seal for chamber 30 which permits chamber 30 to be safely cleaned using internal CIP nozzles, in part, by preventing cleaning chemicals from escaping the oven, specifically chamber 30, during this process.
  • Fig. 7 is a front view of cooking oven 10 according to one preferred embodiment of this invention wherein sidewalls 90 are positioned at a distance from a bottom surface of tray 100.
  • Fig. 8 is a front view of cooking oven 10 shown in Fig. 7 wherein sidewalls 90 are positioned fully within tray 100 and presumably within a level of water maintained within tray 100.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Baking, Grill, Roasting (AREA)
  • Electric Stoves And Ranges (AREA)
  • Commercial Cooking Devices (AREA)
EP06250263A 2005-01-19 2006-01-18 Strahlungsbackofen Withdrawn EP1695626A3 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/039,141 US20060157469A1 (en) 2005-01-19 2005-01-19 Radiant cooking oven

Publications (2)

Publication Number Publication Date
EP1695626A2 true EP1695626A2 (de) 2006-08-30
EP1695626A3 EP1695626A3 (de) 2006-10-04

Family

ID=36407942

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06250263A Withdrawn EP1695626A3 (de) 2005-01-19 2006-01-18 Strahlungsbackofen

Country Status (3)

Country Link
US (1) US20060157469A1 (de)
EP (1) EP1695626A3 (de)
BR (1) BRPI0601007A (de)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2010260002B2 (en) 2009-06-12 2016-09-22 Duke Manufacturing Co. Electric broiler
EP2295945A3 (de) * 2009-09-11 2011-05-25 CFS Bakel B.V. Mikrowellen-Radiometrie-Detektor und Wärmebehandlungsvorrichtung mit dem Detektor

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US2235886A (en) * 1938-11-16 1941-03-25 Estate Stove Co Stove
US2431207A (en) * 1942-11-25 1947-11-18 Charlotte Von Glahn Seltman Continuous bake oven
US2522935A (en) * 1947-11-20 1950-09-19 State Board Of Agriculture Radiant heater for preventing frost damage to plant life
US3322112A (en) * 1965-04-13 1967-05-30 Harper Wyman Co Infrared gas burner
US3721178A (en) * 1971-03-25 1973-03-20 Stein Sam Ass Food broiler
US3814573A (en) * 1971-12-27 1974-06-04 Int Magna Corp Radiant heater burner construction
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US4039776A (en) * 1975-09-19 1977-08-02 National Equipment Corporation Closed passage heat holding apparatus
US4112912A (en) * 1976-06-16 1978-09-12 Ballentine Earle W Gas broiler
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JP4443774B2 (ja) * 1999-03-29 2010-03-31 ホーン，ダラル，シー． 制御された水化により穀粒を調理するための方法および装置
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Also Published As

Publication number Publication date
EP1695626A3 (de) 2006-10-04
US20060157469A1 (en) 2006-07-20
BRPI0601007A (pt) 2006-10-03

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